Editorial Dept.'s picture

Beer Here: Anderson Valley Briney Melon Gose

Following in the footsteps of the highly acclaimed Blood Orange Gose, Anderson Valley releases a variant brewed with watermelon.
anderson valley briney melon gose label sour beer

Anderson Valley Brewing Company has released a new version of its popular The Kimmie, The Yink and The Holy Gose beer. After the widespread popularity of a version with blood oranges, Anderson Valley decided once again to use a fruit when making this beer. In this case, they decided the cool, sweet taste of watermelons would meld perfectly with puckering sourness of the base beer.

Briney Melon Gose releases today, March 1, in 12-ounce cans and bottles.

Here is a release from Anderson Valley:

Boonville, CA (March 1st, 2016) On the heels of its highly acclaimed gose series of beers, Anderson Valley Brewing Company announced today its latest release: Briney Melon Gose. Available in draft and twelve-ounce cans and bottles, the Northern California brewery will begin shipping Briney Melon to its distributors worldwide beginning in early March.

With the success of The Kimmie, The Yink, and The Holy Gose and the subsequent Blood Orange Gose, the brewers at Anderson Valley set out to find new flavors that would complement its original recipe. “We are constantly looking for new ways to be innovative,” said owner Trey White. “Whether it’s creating new recipes or putting a twist on classic styles, our brewers like to push the envelope on conventional brewing.” Briney Melon Gose boasts a thirst-quenching tartness with subtle watermelon flavors and aromas that create a harmony with the additions of sea salt.  It has a dry, refreshing finish without being overly sweet.

While historical gose brewing methods relied on salted water, coriander, and spontaneous fermentation, Anderson Valley actually adds lactobacillus bacteria to the wort, a process known as kettle souring. “After the wort rests overnight, it’s then boiled to kill off any remaining bacteria while retaining the acidity we desire” White said.  “It allows us to brew on a larger scale without the need for a separate brew house or production line.”